Cook green beans in boiling salted water until tender-crisp,
about 10 to 15 minutes. Drain. In a large skillet over medium high heat, melt
the butter, then sauté the onion for about 5 minutes, or until soft. Add the
zucchini and sauté another 3 or 4 minutes, or until just tender. Stir in the
beans and remaining ingredients and cook for a few minutes, until thoroughly
heated through.